Caesar Salad in Mini Bowls
This Caesar salad is served in edible mini bowls made out of Parmiggiano Reggiano for a delightful and delicious appetizer or party food.
Ingredients
- 1 cup(s) grated Parmiggiano-Reggiano cheese, plus extra for salad
- 1 to 2 romaine lettuce hearts, chopped
- 1 anchovy paste, to taste
- 1 lemon, juiced
- 1 salt and freshly ground black pepper
- 1 extra-virgin olive oil, for drizzling
Instructions
- Preheat oven to 400 degrees.
- On a large nonstick baking sheet, place about 2 tbsp of the grated cheese in circles about 4 inches across.
- Place the baking sheet into the oven until the cheese melts and turns golden brown, about 5-7 minutes, then, while the cheese rounds are in the oven, set up 8 small cups or bowls on your countertop upside down.
- Once the cheese is golden, quickly remove the tray from the oven and, using a small knife or spatula, lift up the cheese rounds and place them over the inverted cups or bowls and allow them to cool.
- On the show she used an empty egg container but you could also use mini muffin tins.
- While the cheese bowls are cooling, combine the lettuce, anchovy paste, lemon juice and Parmiggiano in a mixing bowl.
- Season with salt, freshly ground black pepper and a drizzle of olive oil, and toss to combine.
- When the cheese cups are completely cooled, arrange them on a serving platter and fill each one with a small scoop of the Caesar salad.
- Serve immediately.
- Ready in 25 min.
Nutrition
Calories: 700.12kcalCarbohydrates: 43.33gProtein: 39.04gFat: 44.47gSaturated Fat: 17.5gCholesterol: 96mgSodium: 2791.06mgFiber: 16.5gSugar: 9.62g
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